Recipes

Wednesday, January 30, 2013

Butter Tofu Masala - without onion and garlic

Well, I was stumped when I heard of this recipe. My sister-in-law's mother had made this for us when we visited her for lunch and I don't think we would've realized if it had not been for her telling us. This butter tofu/panneer masala uses bottle gourd in place of onion and garlic in the traditional recipe.

I did refer this recipe. That blog is worth bookmarking and following as it has really interesting, unique recipes.

Ingredients :

200g tofu cut into cubes - you could use panneer

1 small capsicum cut into cubes of similar size as panneer/tofu

4 medium sized tomatoes

1 tsp cumin seeds

1 tsp oil

1 tsp kasuri methi

1/2 tsp garam masala powder

1/2 tsp cumin powder

1/2 tsp coriander powder

Salt to taste

1/2 a bottle gourd grated

1 inch piece of ginger

1/4 cup cashew nuts

1 tsp kasuri methi

2 green chillies

1tsp oil

1 tsp powder made by dry roasting the following

Cinnamon Stick 1 inch

Cloves 4

Cumin 1/2 tsp

Coriander seeds 1.5 tsp

Pepper Corn 2 tsp

How I made it :

Dry roast the ingredients under 17 and grind them into a fine powder

Blanch the tomatoes by immersing in water and bringing to a boil until the skin gets all wrinkled. Drain water and keep aside.

In a pan heat oil from step 16.

Add the ginger.

Add green chillies and kasuri methi. Fry for a minute.

Add the cashew nuts.

Fry for about 3-4 minutes till the cashews brown.

Add the grated bottle gourd.

Fry for about 5 minutes on low.

Cool this mix. Add the tomatoes.

Grind to a fine paste.

Heat 1 tsp oil from 5.

Add cumin seeds and 1 tsp kasuri method. Fry for a minute.

Put in the capsicum

Fry till almost done and then put in the tofu cubes and toss till covered. The intention is to stiffen the cubes with little coloration.